Potatoes, Whole Spices & Sesame Seeds
From Madhur Jaffrey's World of the East Vegetarian Cooking, Knopf, 1973.
ISBN 0-394-40271-5 or 0-394-74867-0.
Ingredients
- 8-9 medium boiling potatoes (2 pounds)
- 2 teaspoons whole cumin seeds
- 1/4 teaspoon fenugreek
- 2 teaspoons whole black mustard seeds
- 6 tablespoons vegetable oil
- 1/8 teaspoon ground asafetida (optional)
- 1-3 dried hot red peppers
- 2 tablespoons sesame seeds
- 1/4 teaspoon ground turmeric
- 2 teaspoons salt
- Freshly ground black pepper to taste
- 2 teaspoons ground amchoor (mango powder)
Directions
Boil potatoes in their jackets. Drain and allow them to cool for 3
to 4 hours. Peel the potatoes and then dice them into approximately
3/4-inch cubes.
Combine the cumin, fenugreek, and mustard seeds in a small cup and
arrange all the ingredients near the stove in the order in which they
go into the skillet.
Heat the oil in a large 12 to 14-inch heavy skillet over a medium
flame. When very hot, put in the spices in this order: First put in
the ground asafetida and let it sizzle for 3 seconds; then put in the
combined cumin, fenugreek, and black mustard seeds and let them
sizzle another 5 seconds; put in the red peppers and stir the spices
around for 3 seconds; put in the sesame seeds and stir another 5
seconds; now add the turmeric, stir once, and put
in the diced potatoes.
Turn heat up to medium-high. Stir and fry the potatoes for 5
minutes. Add the salt, pepper, and the amchoor. Stir and fry for
another 5 minutes. The potatoes should get a few light brown spots
on them.
Serves 6 (unless they're really hungry)
Comments
- This recipe is awesome. Better with amchoor than without. It's best
not to overcook the potatoes, as they'll fall apart in the pan if they're
overdone. Never made it with asafetida.
- More importantly, to get the potatoes good, brown and crispy,
do not turn them too much -- just let them get crispy.
Jim Plank
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